Healthy Samoas Cookies (Vegan, Gluten Free)

If your dates are hard and dry, soak them in boiling water for 5-10 minutes, then drain and pat dry. The dates should be moist and soft. Remove the pits from the dates if not already pitted.
Add the shredded coconut to a pan over medium-low heat. Toast until lightly brown, tossing frequently.
To a food processor, add the toasted coconut, pitted dates, oats, peanut butter, maple syrup, vanilla extract, and salt. Pulse until the mixture comes together. If the mixture is too fine and doesn't stick together when you try to form it into a ball, add 1 tablespoon of water at a time.
Scoop out 2 tbsp of the mixture and use your hands to form it into a ball. Place onto a parchment-lined tray and flatten into a cookie shape (I used the bottom of a glass to do this). Use a straw to cut out the inner circle. Place in the freezer for about 25 minutes.
Melt the vegan chocolate and coconut oil (if using) in the microwave in 30 second increments until melted.
Remove the Samoas from the freezer and dip the bottom of each Samoa into the chocolate, then place back onto the parchment-lined tray.
Transfer the remaining chocolate into a ziplock bag with a hole cut in the corner, or use a spoon to drizzle chocolate on top of each Samoa. Place in the fridge until the chocolate has set. Enjoy!